Spanish Tortilla

Sun, May 6, 2012

Appetizers, Around the World, Europe, Main Dishes, Search by Course, Spain, Vegetarian

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When I lived in Spain I became attached to the tortilla espanola {Spanish Tortilla}, specifically tortilla de patatas. When I recently made a Roasted Red Pepper & Manchego Salad {with roasted red peppers, roasted asparagus, cherry tomatoes and Manchego cheese} I discovered that the flavor combo also works well in a Spanish tortilla. We served it as an appetizer at a dinner party and as a main course when I made it again for my family.

Spanish Tortilla

Author: Itsy Bitsy Foodies

Recipe type: Appetizer

Prep time: 15 mins

Cook time: 1 hour 15 mins

Total time: 1 hour 30 mins

Serves: 4

When I recently made a Roasted Red Pepper & Manchego Salad {with roasted red peppers, roasted asparagus, cherry tomatoes and Manchego cheese} I discovered that the flavor combo also works well in a Spanish tortilla.

Ingredients

1 potato, thinly sliced
¼ onion, chopped
1 clove garlic, chopped
½ of a roasted red pepper, thinly sliced
Roasted asparagus, cut in one-inch pieces
Thin slices of Manchego cheese
3 eggs
¼ tsp salt

Instructions

Roasted Red Pepper

Wash the pepper(s) and place them on a foil-lined baking sheet.
Bake the peppers at 400 degrees for 45 minutes-1 hour, turning them periodically so that all sides roast evenly. The skin will start to crackle and even burn in some spots.
Remove the roasted peppers from the oven, place them in a paper bag and roll down the top of the bag.
Let the peppers rest for 10 minutes in the bag. (This step will make it easier to remove the skins.)
Remove the peppers from the bag, cut off the ends and peel off the skins.

Roasted Asparagus

Rinse the asaparagus spears; break off and discard the bottom portion of the spears.
Place the spears on a baking sheet.
Drizzle them with roughly 1 Tbsp olive oil and sprinkle them with a dash of salt, pepper and garlic powder.
Toss the spears on the pan to evenly distribute the oil and the seasonings.
Bake the asparagus at 400 degrees for about 10 minutes, rotating them after 5 minutes so that they cook on both sides.
Cook the asparagus until they are al dente.
Cut them into one-inch pieces.

Tortilla

Heat 1 Tbsp olive oil in a pan over medium heat.
Add the thinly sliced potatoes and pan-fry them until they are tender and light golden brown.
Add the onion and garlic and sauté them until they are also tender.
Remove the veggie mix from the heat.
Beat the eggs in a bowl and season them with salt.
Stir the warm potato mixture into the beaten eggs along with the roasted red pepper, roasted asparagus and Manchego cheese.
Lightly coat a small pan with olive oil and heat it over medium heat.
Pour the potato-egg-veggie mixture into the pan.
Once the bottom is browned, flip the tortilla to cook the other side.
Because the top will still be slightly runny, slide the half-cooked tortilla onto a plate.
Cover the tortilla with another plate and quickly flip the plates to turn the tortilla over. Then, gently slide the tortilla back into the pan to continue cooking it on the other side. Cook it on low heat to allow the center of the tortilla to cook.
Once it is done, increase the heat to medium to brown the tortilla.